Mediterranean orzo, chicken, vegetables, olives, and feta layered for convenient lunches.
# What You Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, minced
14 - 1/2 tsp Dijon mustard
15 - 1/4 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# How To Make It:
01 - Prepare orzo according to package directions. Drain thoroughly, rinse under cold water to stop cooking, and allow to cool completely before assembling.
02 - Whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified.
03 - Set out four 16-ounce mason jars or similar airtight containers with lids ready for layering.
04 - Distribute dressing evenly among jars as the bottom layer. Top with red onion, bell pepper, and cucumber. Add cherry tomatoes, followed by cooled orzo pasta. Layer chicken, olives, feta cheese, and finish with fresh parsley on top.
05 - Seal jars tightly and refrigerate for up to 4 days. When ready to eat, shake vigorously to coat with dressing or empty into a bowl and toss thoroughly.
